Systems and methods for cutting and cooking a substance

ABSTRACT

Systems and methods for cutting and cooking a substance are disclosed. Exemplary implementations may: convey, via a primary conveying subsystem, a layer of food substance along a conveyance path along which the layer of food substance is conveyed; cut, via a cutter, the layer of food substance into food pieces; apply, via a primary pressurized fluid outlet, primary pressurized fluid such that the food pieces are released from the cutter; heat, via the heating mechanism, a chamber; apply, via a secondary pressurized fluid outlet, secondary pressurized fluid so that the food pieces are held flat to the primary conveying substrate, and hold, via a secondary conveying subsystem, the layer of food substance flat between the primary conveying substrate and a secondary conveying substrate for at least a portion of the chamber.

FIELD OF THE DISCLOSURE

The present disclosure relates to systems and methods for shaping,cutting and cooking a substance.

BACKGROUND

Baked and fried chips, crackers and tostadas are popular snacks that maybe paired with many different foods. In particular, fried pork skins andpork rinds provide a low-carbohydrate alternative to chips. However,during the cooking process, a layer of food substance (e.g., pork rinds)may expand in size, twist, and/or puff up. A system that holds the layerof food substance flat during the cooking process does not appear to beknown in the art.

SUMMARY

One aspect of the present disclosure relates to a system configured forcutting and cooking a substance. The system may be configured to convey,via a primary conveying subsystem, a layer of food substance along aconveyance path along which the layer of food substance is conveyed. Theprimary conveying subsystem may include a primary conveying substrateand primary driving components. The primary conveying substrate may forma surface on which the layer of food substance is carried. The primarydriving components may move the primary conveying substrate along theconveyance path. A cooker and a secondary conveying subsystem may bepositioned along the conveyance path. The cooker may include a heatingmechanism and a chamber. The secondary conveying subsystem may include asecondary conveying substrate and secondary driving components. Thesecondary conveying substrate being positioned adjacent to the primaryconveying substrate to contact the layer of food substance on a side ofthe layer of food substance opposite the primary conveying substratewithin the chamber. A cutter may be positioned upstream on theconveyance path from the chamber. The system may be configured to cut,via the cutter, the layer of food substance into food pieces. The systemmay be configured to apply, via a primary pressurized fluid outlet,primary pressurized fluid. The primary pressurized fluid outlet may bepositioned such that primary pressurized fluid exiting the primarypressurized fluid outlet applies a force to the food pieces such thatthe food pieces are released from the cutter. The system may beconfigured to apply, via secondary pressurize fluid outlet, secondarypressurized fluid. The second pressurized fluid outlet may be positionedsuch that pressurized fluid exiting the pressurized fluid outlet appliesa force to the food pieces so that the secondary pressurized fluidexiting the secondary pressurized fluid outlet applies force to the foodpieces to hold the food pieces flat to the primary conveying substrate.The system may be configured to heat, via the heating mechanism, thechamber. The system may be configured to hold, via the secondaryconveying subsystem, the layer of food substance flat between theprimary conveying substrate and the secondary conveying substrate for atleast a portion of the chamber.

Another aspect of the present disclosure relates to a method for cuttingand cooking a substance. The method may include conveying, via a primaryconveying subsystem, a layer of food substance along a conveyance pathalong which the layer of food substance is conveyed. The primaryconveying subsystem may include a primary conveying substrate andprimary driving components. The primary conveying substrate may form asurface on which the layer of food substance is carried. The primarydriving components may move the primary conveying substrate along theconveyance path. A cooker and a secondary conveying subsystem may bepositioned along the conveyance path. The cooker may include a heatingmechanism and a chamber. The secondary conveying subsystem may include asecondary conveying substrate and secondary driving components. Thesecondary conveying substrate may be positioned adjacent to the primaryconveying substrate to contact the layer of food substance on a side ofthe layer of food substance opposite the primary conveying substratewithin the chamber. A cutter may be positioned upstream on theconveyance path from the chamber. The method may include cutting, viathe cutter, the layer of food substance into food pieces. The method mayinclude applying, via a primary pressurized fluid outlet, primarypressurized fluid. The primary pressurize fluid outlet may be positionedsuch that primary pressurized fluid exiting the primary pressurizedfluid outlet applies a force to the food pieces such that the foodpieces are released from the cutter. The method may include applying,via secondary pressurize fluid outlet, secondary pressurized fluid. Thesecond pressurized fluid outlet may be positioned such that pressurizedfluid exiting the pressurized fluid outlet applies a force to the foodpieces so that the secondary pressurized fluid exiting the secondarypressurized fluid outlet applies force to the food pieces to hold thefood pieces flat to the primary conveying substrate. The method mayinclude heating, via the heating mechanism, the chamber. The method mayinclude holding, via the secondary conveying subsystem, the layer offood substance flat between the primary conveying substrate and thesecondary conveying substrate for at least a portion of the chamber.

These and other features, and characteristics of the present technology,as well as the methods of operation and functions of the relatedelements of structure and the combination of parts and economies ofmanufacture, will become more apparent upon consideration of thefollowing description and the appended claims with reference to theaccompanying drawings, all of which form a part of this specification,wherein like reference numerals designate corresponding parts in thevarious figures. It is to be expressly understood, however, that thedrawings are for the purpose of illustration and description only andare not intended as a definition of the limits of the invention. As usedin the specification and in the claims, the singular form of ‘a’, ‘an’,and ‘the’ include plural referents unless the context clearly dictatesotherwise.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 illustrates a system configured for cutting and cooking asubstance, in accordance with one or more implementations.

FIG. 2 illustrates a method for cutting and cooking a substance, inaccordance with one or more implementations.

FIG. 3 illustrates an example implementation of a system configured forcutting and cooking a substance, in accordance with one or moreimplementations.

FIG. 4 illustrates an example implementation of a system configured forcutting and cooking a substance, in accordance with one or moreimplementations.

FIG. 5 illustrates an example implementation of a system configured forcutting and cooking a substance, in accordance with one or moreimplementations.

FIG. 6 illustrates an example implementation of a system configured forcutting and cooking a substance, in accordance with one or moreimplementations.

DETAILED DESCRIPTION

FIG. 1 illustrates a system 100 configured for cutting and cooking asubstance, in accordance with one or more implementations. In someimplementations, system 100 may include one or more components. Thecomponents may include one or more primary conveying subsystem 102,cooker 104, secondary conveying subsystem 106, cutter 108, primarypressurized fluid outlet 110 a, secondary pressurized fluid outlet 110b, primary conveying substrate 112, secondary conveying substrate 114,primary driving components 116, secondary driving components 118,heating mechanism 120, chamber 122, and/or other components.

Primary conveying subsystem 102 may be configured to convey a layer offood substance along a conveyance path along which the layer of foodsubstance is conveyed. The layer of food substance may be a foodsubstance that is intended to be heated and/or cooked. The layer of foodsubstance may undergo initial preparation. The initial preparation mayinclude measuring ingredients, mixing the ingredients, refrigeration,freezing, slicing, thinning, and/or other preparations. The layer offood substance may include, by way of non-limiting example,protein-based food substances (e.g., pork skin), fruit (e.g., appleslices), and/or other layers of food substance. In some embodiments, theconveyance path may end at a container into which pellets are conveyed.Pellets may be the food pieces that result subsequent to conveyancethrough cooker 104 (e.g., an oven) such that the food pieces mayconstitute a different form (e.g., are dehydrated, cooked, partiallycooked, etc.). In other embodiments, the conveyance path may end at acontainer into which food pieces are conveyed. The food pieces may beflat subsequent to conveyance through cooker 104 (e.g., a fryer) suchthat the food pieces may constitute a different form (e.g., fried). Thecontainer may include, by way of non-limiting example, a deep bin,shallow bin, tray, sheet pan, and/or other containers. The conveyancepath may be straight, curved, ascend, descend, and/or include othervarious paths. Primary conveying subsystem 102 may include primaryconveying substrate 112 and primary driving components 116. Primaryconveying substrate 112 may form a surface on which the layer of foodsubstance is carried. Primary conveying substrate 112 may include a beltconveyor, plastic belt conveyor, lineshaft roller conveyor, chainconveyor, wire mesh conveyor, flexible conveyor, spiral conveyor, and/orother substrates. Primary driving components 116 may move primaryconveying substrate 112 along the conveyance path. Primary drivingcomponents 116 may include one or more of pulleys, idlers, motors,rails, guide rollers, belting guiding wheels, and/or other primarydriving components. Primary driving components 116 may be configured tomove primary conveying substrate 112 at one or more predetermined speedsfor one or more periods of time and/or lengths of the conveyance path.

Cooker 104 may be configured to heat and/or cook food substance. Cooker104 may include heating mechanism 120 and chamber 122. Heating mechanism120 may be configured to heat chamber 122. In some embodiments, heatingmechanism 120 may be configured to heat and/or cook the layer of foodsubstance such that pellets result. Heating mechanism 120 may includefire, electricity through wires (e.g., coil, ribbon, strip(s), etc.),fans (e.g., convection ovens), and/or other heating mechanisms. Cooker104 may be positioned along the conveyance path. Chamber 122 may occupya predefined length of the conveyance path based on heating standards.Heating standards may include one or more temperatures heating mechanism120 is set to (e.g., 350 degrees for two minutes then 300 degrees forthree minutes), how long the layer of food substance endures the one ormore temperatures, material of conveying substrates, speed of drivingcomponents, and/or other heating standards. The conveyance pathfollowing exiting chamber 122, conveying the pellets or the food pieces,may continue for a predetermined length and/or time based on coolingstandards. Cooling standards may include time to allow the layer of foodsubstance to cool, temperature of environment subsequent to exitingcooker, speed of primary driving components 116, and/or other coolingstandards. Heating standards and cooling standards may vary based on thelayer of food substance. By way of non-limiting example, the conveyancepath in an oven chamber may be longer than a conveyance path in a fryingchamber and the conveyance path subsequent to exiting an oven may beshorter than a conveyance path subsequent to exiting a frying chamber.

In some implementations, chamber 122 may be enclosed (e.g., oven) suchthat heating mechanism 120 heats the interior of chamber 122. In someimplementations, chamber 122 may include a reservoir (e.g., fryer,boiler, etc.) such that heating mechanism 120 may be configured to heatfluid (e.g., oil, water, etc.) held within the reservoir. Primaryconveying subsystem 102 may descend into the reservoir such that thelayer of food substance is partially or completely submerged.Subsequently, primary conveying subsystem 102 may ascend out of thereservoir.

Secondary conveying subsystem 106 may include secondary conveyingsubstrate 114 and secondary driving components 118. Secondary conveyingsubstrate 114 and secondary driving components 118 may be the same as orsimilar to primary conveying substrate 112 and primary drivingcomponents 116, respectively. Secondary conveying substrate 114 may bepositioned adjacent to primary conveying substrate 112 to contact thelayer of food substance on a side of the layer of food substanceopposite primary conveying substrate 112 within chamber 122. Secondaryconveying subsystem 106 may be configured to hold the layer of foodsubstance flat between primary conveying substrate 112 and secondaryconveying substrate 114 for at least a portion of chamber 122. Secondarydriving components 118 may move secondary conveying substrate 114 inaccordance with primary conveying substrate 112 along the conveyancepath within chamber 122. By holding the layer of food substance flat inbetween primary conveying substrate 112 and secondary conveyingsubstrate 114, the layer of food substance may maintain a specificthickness and/or shape while being heated and/or cooked. The specificthickness may be based on the positioned distance of secondary conveyingsubsystem 106 from primary conveying subsystem 102. Secondary conveyingsubsystem 106 may be positioned on a portion of the conveyance path justbefore chamber 122, through a portion of chamber 122, throughout chamber122, and/or portion of the conveyance path just after chamber 122.

Cutter 108 may be configured to cut the layer of food substance intofood pieces 126. Cutter 108 may be positioned upstream on the conveyancepath from chamber 122 such that the food substance may be cut into foodpieces 126 and subsequently conveyed into chamber 122. Cutter 108 mayinclude blades. Cutter 108 may be a cylindrical shape, rectangularshape, circular shape, and/or other shapes. The blades may be ofstainless steel, carbon steel, alloy steel, and/or other materials. Theblades may be arranged in a pattern on the exterior of cutter 108. Insome implementations, cutter 108 may be cylindrical-shaped. Thecylindrical-shaped cutter size may be based on a desired final perimeterof the food pieces subsequent to being heated and/or cooked, expectedshrinkage subsequent to the food pieces exiting chamber 122, expectedexpansion subsequent to the pellets exiting chamber 122, and/or otherfactors. Cutter 108 may be held by an axis rod around which the cutterrotates. Cutter 108 may rotate as primary conveying substrate 112carrying the layer of food substance is conveyed underneath cutter 108.The blades may be arranged in the pattern based on a desired perimeterof food pieces 126 subsequent to conveyance through chamber 122 and thesize of cutter 108. Food pieces 126 may be in shapes based on thepattern. The patterns may result in food pieces 126 in the shape ofhexagons, semi-hexagons, circles, semi-circles, triangles, ovals,squares, rectangles, and/or other shapes.

Primary pressurized fluid outlet 110 a may be configured to applyprimary pressurized fluid (illustrated as arrows). The primarypressurized fluid may include gas (e.g., air), water, oil, and/or otherfluids. Primary pressurized fluid outlet 110 a may be positioned suchthat pressurized fluid exiting primary pressurized fluid outlet 110 aapplies a force to food pieces 126 such that food pieces 126 arereleased from cutter 108. In some implementations, primary pressurizedfluid outlet 110 a may be angled and positioned immediately above thecutter such that the outlet points toward the conveyance path. In someimplementations, primary pressurized fluid outlet 110 a may beincorporated into and work simultaneously with cutter 108.

Secondary pressurized fluid outlet 110 b may be configured to applysecondary pressurized fluid. The secondary pressurized fluid may includegas (e.g., air), water, oil, and/or other fluids. Secondary pressurizedfluid outlet 110 b may be positioned above primary conveying substrate112 and pointed toward primary conveying substrate 112 so that thesecondary pressurized fluid exiting secondary pressurized fluid outlet110 b applies force to food pieces 126 to push and therefore hold foodpieces 126 flat to primary conveying substrate 112 during conveyancealong the conveyance path towards chamber 122. Secondary pressurizedfluid outlet 100 b may be positioned downstream of cutter 108, i.e., inbetween cutter 108 and chamber 122 along the conveyance path. In someimplementations, there may be more than one secondary pressurized fluidoutlet 110 b positioned as mentioned above along the conveyance paththat is in between cutter 108 and chamber 122.

By way of non-limiting example, pork skin pieces may curl and fold dueto internal stress prior to being dehydrated and/or cooked. Secondarypressurized fluid outlet 110 b and suction inlet 124 may hold the porkskin pieces flat to primary conveying substrate 112 until conveying intochamber 122 (i.e., cooker 104) for dehydration and/or cooking.

In some implementations, suction inlet 124 may be configured to pullfood pieces to hold the food pieces flat to primary conveying substrate112 during conveyance along the conveyance path towards chamber 122.Suction inlet 124 may be positioned below primary conveying substrate112 and pointed upward towards primary conveying substrate 112. Suctioninlet 124 may be positioned downstream of cutter 108, i.e., in betweencutter 108 and chamber 122 along the conveyance path. By way ofnon-limiting example, suction inlet 124 may include a vacuum, tubes,motors, and/or other elements. As previously mentioned, primaryconveying substrate 112 may include a belt conveyor, perforated plasticbelt conveyor, lineshaft roller conveyor, chain conveyor, wire meshconveyor, flexible conveyor, spiral conveyor, and/or other substrateswhere suction inlet 124 may draw, e.g., air, through and thus pull thefood pieces. In some implementations, secondary pressurized fluid outlet110 b and suction inlet 124 may perform contemporaneously so that thefood pieces are held flat to primary conveying substrate 112 untilentrance into chamber 122. In some implementations, either secondarypressurized fluid outlet 110 b or suction inlet 124 may be used at once.

FIG. 6 illustrates an example implementation of a system configured forcutting and cooking a substance, in accordance with one or moreimplementations. FIG. 6 illustrates conveyance path portion 600. Alongconveyance path portion 600, food pieces 612 may result from cutter 108cutting a pork skin slab. Food pieces 612 may be forced off of cutter108 by primary pressurized fluid outlet 110 a applying primarypressurized fluid (arrows) 602. Subsequently, secondary pressurizedfluid outlet 110 b may apply pressurized fluid (arrows) 604 to forcefood pieces 612 flat to primary conveying substrate 112 while primaryconveying subsystem 102 conveys food pieces 612 towards cooker 104.Contemporaneously, suction inlet 124 may pull food pieces 612 flat toprimary conveying substrate 112 while primary conveying subsystem 102conveys food pieces 612 towards cooker 104.

FIG. 3 illustrates an example implementation of a system configured forcutting and cooking a substance, in accordance with one or moreimplementations. FIG. 3 illustrates conveyance path portion 300.Conveyance path portion 300 may include primary conveying subsystem 302conveying food pieces 312 a into cooker 322. Cooker 322 may includechamber 304 such that the cooker resembles an oven. Cooker 322 mayinclude heating coils 306 and fans 308 such that chamber 304 is heatedsimilar to a convection oven. Similarly illustrated in FIG. 6 ,secondary pressurized fluid outlet 110 b may apply pressurized fluid(arrows) 314 to force food pieces 312 a flat to primary conveyingsubstrate 316 while primary conveying subsystem 302 conveys food pieces312 a towards chamber 304. Contemporaneously, suction inlet 324 may pullfood pieces 312 a flat to primary conveying substrate 316 while primaryconveying subsystem 302 conveys food pieces 312 a towards chamber 304.Secondary conveying subsystem 310 may be positioned slightly before foodpieces 312 a convey into chamber 304 and slightly after food pieces 312a convey out of chamber 304 as pellets 312 b. Secondary conveyingsubsystem 310 may hold food pieces 312 a flat while conveying throughchamber 304.

FIG. 4 illustrates an example implementation of a system configured forcutting and cooking a substance, in accordance with one or moreimplementations. FIG. 4 illustrates conveyance path portion 400.Conveyance path portion 400 may include primary conveying subsystem 402conveying food pieces 414 a into cooker 404. Cooker 404 may includereservoir 406 and heating coils 408 in which liquid 410 is heated suchthat food pieces 414 a are conveyed into reservoir 406 for cooking(e.g., frying).

Secondary conveyance subsystem 412 may be positioned in the center ofreservoir 406 such that food pieces 414 a are held flat while conveyingthrough the center of reservoir 406 and subsequently result as flat foodpieces 414 b. Flat food pieces 414 b may be conveyed into container 416subsequent to exiting reservoir 406.

FIG. 5 illustrates an example implementation of a system configured forcutting and cooking a substance, in accordance with one or moreimplementations. FIG. 5 illustrates cylindrical cutter 500. Bladepatterns 502 a-f may be arranged on the exterior of cylindrical cutter500. Cylindrical cutter 500 may include pattern 502 b such that layer offood substance 504 may be cut into food pieces 506 as the layer of foodsubstance 504 conveys under cylindrical cutter 500.

FIG. 2 illustrates a method 200 for cutting and cooking a substance, inaccordance with one or more implementations. The operations of method200 presented below are intended to be illustrative. In someimplementations, method 200 may be accomplished with one or moreadditional operations not described, and/or without one or more of theoperations discussed. Additionally, the order in which the operations ofmethod 200 are illustrated in FIG. 2 and described below is not intendedto be limiting.

In some implementations, method 200 may be implemented in one or moreprocessing devices (e.g., a digital processor, an analog processor, adigital circuit designed to process information, an analog circuitdesigned to process information, a state machine, and/or othermechanisms for electronically processing information). The one or moreprocessing devices may include one or more devices executing some or allof the operations of method 200 in response to instructions storedelectronically on an electronic storage medium. The one or moreprocessing devices may include one or more devices configured throughhardware, firmware, and/or software to be specifically designed forexecution of one or more of the operations of method 200.

An operation 202 may include conveying a layer of food substance along aconveyance path along which the layer of food substance is conveyed. Acooker and a secondary conveying subsystem may be positioned along theconveyance path. The cooker may include a heating mechanism and achamber. Operation 202 may be performed by a component that is the sameas or similar to primary conveying subsystem 102, in accordance with oneor more implementations.

An operation 204 may include cutting the layer of food substance intofood pieces. Operation 204 may be performed by a component that is thesame as or similar to cutter 108, in accordance with one or moreimplementations.

An operation 206 may include applying primary pressurized fluid. Aprimary pressurized fluid outlet may be positioned such that the primarypressurized fluid exiting the primary pressurized fluid outlet applies aforce to the food pieces such that the food pieces are released from thecutter. Operation 206 may be performed by a component that is the sameas or similar to primary pressurized fluid outlet 110 a, in accordancewith one or more implementations.

An operation 208 may include applying secondary pressurized fluid. Asecondary pressurized fluid outlet may be positioned above the primaryconveying substrate and pointed toward the primary conveying substrate.The secondary pressurized fluid exiting the secondary pressurized fluidoutlet may apply force to the food pieces to hold the food pieces flatto the primary conveying substrate during conveyance along theconveyance path towards the chamber. Operation 208 may be performed by acomponent that is the same as or similar to secondary pressurized fluidoutlet 110 b, in accordance with one or more implementations.

An operation 210 may include heating the chamber. Heating the chambermay heat and/or cook the layer of food substance. Operation 210 may beperformed by a component that is the same as or similar to cooker 104,in accordance with one or more implementations.

An operation 212 may include holding the layer of food substance flatbetween the primary conveying substrate and a secondary conveyingsubstrate for at least a portion of the chamber. Secondary conveyingsubstrate may be positioned adjacent to the primary conveying substrateto contact the layer of food substance on a side of the layer of foodsubstance opposite the primary conveying substrate within the chamber.Operation 212 may be performed by a component that is the same as orsimilar to the secondary conveying subsystem 106, in accordance with oneor more implementations.

Although the present technology has been described in detail for thepurpose of illustration based on what is currently considered to be themost practical and preferred implementations, it is to be understoodthat such detail is solely for that purpose and that the technology isnot limited to the disclosed implementations, but, on the contrary, isintended to cover modifications and equivalent arrangements that arewithin the spirit and scope of the appended claims. For example, it isto be understood that the present technology contemplates that, to theextent possible, one or more features of any implementation can becombined with one or more features of any other implementation.

What is claimed is:
 1. A system configured to cut and cook a raw food,the system comprising: a cooker, the cooker including a chamber and aheating mechanism for dehydrating pieces of raw food; a primaryconveying subsystem, the primary conveying subsystem being configured toconvey food along a conveyance path, the primary subsystem including aprimary conveying substrate and primary driving components, the primaryconveying substrate forming a surface on which the food is carried, andthe primary driving components moving the primary conveying substratealong the conveyance path; a cutter configured to cut the raw food intoraw food prior to conveyance through the cooker; a primary pressurizedfluid outlet, the primary pressurized fluid outlet being positioned sothat primary pressurized fluid exiting the primary pressurized fluidoutlet applies a force to the raw food pieces to release the raw foodpieces from the cutter; a secondary pressurized fluid outlet, thesecondary pressurized fluid outlet being positioned above the primaryconveying substrate and pointed toward the primary conveying substrateso that secondary pressurized fluid exiting the secondary pressurizedfluid outlet applies force to the raw food pieces to hold the raw foodpieces flat to the primary conveying substrate during conveyance alongthe conveyance path towards the chamber; and a secondary conveyingsubsystem that includes a secondary conveying substrate and secondarydriving components, the secondary conveying substrate being positionedadjacent to the primary conveying substrate to contact the raw foodpieces on a side of the raw food pieces opposite the primary conveyingsubstrate within the chamber such that the raw food pieces are held flatbetween the primary conveying substrate and the secondary conveyingsubstrate for at least a portion of the conveyance path through thechamber to maintain a flatness of the raw food pieces between the firstconveying subsystem and the second subsystem during dehydration by thecooker as the raw food pieces pass through the chamber between the firstconveying subsystem and the second subsystem such that the raw foodpieces become dehydrated food pieces.
 2. The system of claim 1, furthercomprising: a suction inlet configured to pull the raw food pieces tohold the raw food pieces flat to the primary conveying substrate duringconveyance along the conveyance path towards the chamber, the suctioninlet being positioned below the primary conveying substrate and pointedupward.
 3. The system of claim 1, wherein the secondary drivingcomponents move the secondary conveying substrate in accordance with theprimary conveying substrate along the conveyance path within thechamber.
 4. The system of claim 1, wherein the chamber includes anentrance and an exit and wherein the secondary conveying subsystem spansfrom prior to the entrance of the chamber to past the exit of thechamber.
 5. The system of claim 1, wherein the cutter includes blades,wherein the blades are arranged in a pattern on the exterior of thecutter.
 6. The system of claim 5, wherein the cutter is held by an axisrod around which the cutter rotates, wherein the cutter rotates as theprimary conveying substrate carrying the raw food is conveyed underneaththe cutter.
 7. The system of claim 5, wherein the blades are arranged inthe pattern based on a predetermined size of the dehydrated food piecessubsequent to exiting the chamber and the size of the cutter.
 8. Thesystem of claim 1, wherein the conveyance path ends at a container intowhich the dehydrated food pieces are conveyed.
 9. A method for cuttingand cooking a raw food, the method comprising: conveying, via a primaryconveying subsystem, food along a conveyance path, the primary conveyingsubsystem including a primary conveying substrate and primary drivingcomponents, the primary conveying substrate forming a surface on whichthe food is carried, and the primary driving components moving theprimary conveying substrate along the conveyance path, wherein a cookerand a secondary conveying subsystem are positioned along the conveyancepath, the cooker including with a chamber and a heating mechanism fordehydrating the raw food, the secondary conveying subsystem including asecondary conveying substrate and secondary driving components, whereina cutter configured to cut the raw food; cutting, via the cutter, theraw food into raw food pieces prior to conveyance through the cooker;applying, via a primary pressurized fluid outlet, primary pressurizedfluid, the primary pressurized fluid outlet being positioned so thatprimary pressurized fluid exiting the primary pressurized fluid outletapplies a force to the raw food pieces such that the raw food pieces arereleased from the cutter; applying, via a secondary pressurized fluidoutlet, secondary pressurized fluid, the secondary pressurized fluidoutlet being positioned above the primary conveying substrate andpointed toward the primary conveying substrate so that the secondarypressurized fluid exiting the secondary pressurized fluid outlet appliesforce to the raw food pieces to hold the raw food pieces flat to theprimary conveying substrate during conveyance along the conveyance pathtowards the chamber; heating, via the heating mechanism, the chamber todehydrate the raw food pieces passing through the chamber; and conveyingthe raw food pieces for at least a portion of the conveyance paththrough the chamber, the secondary conveying substrate being positionedadjacent to the primary conveying substrate to contact the raw foodpieces on a side of the raw food pieces opposite the primary conveyingsubstrate within the chamber such that the raw food pieces are held flatbetween the primary conveying substrate and the secondary conveyingsubstrate for at least the portion of the conveyance path through thechamber to maintain a flatness of the raw food pieces between the firstconveying subsystem and the second subsystem during dehydration by thecooker as the raw food pieces pass through the chamber between the firstconveying subsystem and the second subsystem such that the raw foodpieces become dehydrated food pieces.
 10. The method of claim 9, furthercomprising: pulling, via a suction inlet, the raw food pieces to holdthe raw food pieces flat to the primary conveying substrate duringconveyance along the conveyance path towards the chamber, the suctioninlet being positioned below the primary conveying substrate and pointedupward.
 11. The method of claim 9, wherein the secondary drivingcomponents move the secondary conveying substrate in accordance with theprimary conveying substrate along the conveyance path within thechamber.
 12. The method of claim 9, wherein the chamber includes anentrance and an exit and wherein the secondary conveying subsystem spansprior to from the entrance of the chamber to past the exit of thechamber.
 13. The method of claim 9, wherein the cutter includes blades,wherein the blades are arranged in a pattern on the exterior of thecutter.
 14. The method of claim 13, wherein the cutter is held by anaxis rod around which the cutter rotates, wherein the cutter rotates asthe primary conveying substrate carrying the raw food is conveyedunderneath the cutter.
 15. The method of claim 13, wherein the bladesare arranged in the pattern based on a predetermined size of thedehydrated food pieces subsequent to conveyance through the chamber andthe size of the cutter.
 16. The method of claim 9, wherein theconveyance path ends at a container into which the dehydrated foodpieces are conveyed.